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Posted by on Feb 3, 2016 in any season | 0 comments

Espresso Banana Bread Muffins with Pecans

Espresso Banana Bread Muffins with Pecans |

I’ve written about my Gramma Tina’s banana bread before. It was one of my very favorite snacks as a child–preferably straight out of the oven with a slathering of cream cheese. I actually thought it was my mom’s recipe until I received a box of my Gramma’s recipes as a wedding gift. Banana bread is one of few passed down recipes that I have, and I certainly hold it dear.

Fortunately my grandmother is not the kind that would cry heresy at me changing her recipes. In fact, I think she’ll be rather proud of my update. The traditional banana bread recipe has been laced with espresso and studded with cacao nibs (pecans were already in there). The coffee-banana-chocolate-pecan combo is a winner for flavor and texture. And even though I don’t drink coffee, I would dare to say these muffins make a mighty fine accompaniment to a cup of joe.

See the notes below the recipe for a few tips and tricks I’ve learned.


Espresso Banana Bread Muffins with Pecans

Yield: 1 dozen muffins


  • 3 very ripe bananas
  • 4 ounces (1 stick) salted butter, melted
  • 2 large eggs
  • 2/3 cup sugar
  • 2 teaspoons instant espresso powder
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 cup pecans, toasted and chopped
  • 2 tablespoons cacao nibs (or chocolate chips)


  • 1. Preheat oven to 350°F. Line and/or grease one dozen cups in a muffin tin.
  • 2. In a large mixing bowl, mash bananas with a fork or potato masher. Stir in melted butter, eggs, sugar, and espresso powder.
  • 3. In a separate bowl, whisk or sift together flour and baking soda. Add dry ingredients to wet, and stir until just combined. Fold in pecans and cacao nibs (or chocolate chips).
  • 4. Fill muffin cups about 3/4 full. Use a spring-loaded cookie scoop to get perfectly rounded muffin tops.
  • 5. Bake muffins 30-35 minutes or until a toothpick comes out clean. Serve warm or room temperature with a smear of cream cheese or butter (if desired).
  • Notes

    Muffins will save in an airtight container at room temperature for a few days, or in the fridge for a week. To freeze, wrap tightly in a couple layers of plastic wrap.

    Obviously you can leave the nuts out, or you can swap the pecans for almonds or hazelnuts. You can use raw nuts, but I think toasted ones add more flavor.

    Your bananas should be really ripe. Like, all the way brown. If you aren't ready to make banana bread when your bananas are ready, they can hang out in the fridge for a little while, or you can peel them and throw them in the freezer for longer (in a bag, of course).

    I often use 1 cup AP flour and 1 cup whole wheat flour. Try white wheat, red winter wheat, or whole wheat pastry flour if you want a whole grain flour that's a little lighter.

    Use a cookie scoop for perfectly domed muffin tops!

    Save dishes by melting your butter in the mixing bowl. If you don't have salted butter, add a big pinch of salt to the wet ingredients.

    In the recipe, I wrote to blend the flour and baking soda in a separate bowl (because you're supposed to). Though it's against the rules, I usually whisk them together on top of the wet ingredients to make this a one-bowl recipe. Nobody has to know 🙂

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